Beetroot Kuruma

Ingredients

Beetroot - 1 (small)

Coconut - 1/8 th of a whole coconut

Green chillies - 3

Fennel (perunjeeragam) - 1/2 sp

Ginger - 1 (1" piece)

Garlic - 5 pods

Oil - 3 sp

Mustard + Urad dhal - 1/4 sp

Curry leaves - 5

Coriander leaves - few (chopped)

Onion - 1/2 (finely chopped)

Tomato - 1 (finely chopped)

Coriander powder - 1/2 sp

Red chilli powder - 1/4 sp

Turmeric powder - a pinch

Salt - To taste

Method

1. Chop the beetroot into small cubes and pressure cook them for one whistle with little water and salt.
2. In a mixie / blender, grind the coconut, green chillies, fennel, ginger and garlic to a fine paste adding very little water.
3. In a frying pan, add oil.
4. When the oil is hot, add the mustard, urad dhal, curry leaves and coriander leaves. Let them splutter.
5. Now, add the chopped onion and fry till they become transparent.
6. Add the chopped tomatoes and fry till they become mushy.
7. Add in the grind masala, cooked beetroot (along with the water), all the masala powders and salt.
8. Add required water and allow it simmer till the required consistency is reached.
9. Garnish with coriander leaves (optional)
10. Serve with chappathis, parathas, parotta, dosa and idli.

Note

1. Beetroots are normally sweet in nature. So adjust the amount of green chillies and red chilli powder as required.